Each fining agent should be used for its intended purpose; and lab tests should be performed in order to determine the proper amount for the required task.
FINING AGENT
A pure substance that may be added to wine for the purpose of removing some undesirable natural component that occurs in excess.
Fining agent made from the swim bladders of certain fresh-water fish.
J
Jacquère...
However no fining agent is 100% specific in what it does. As well as fining out phenolics they also typically take out some aroma and flavour.
Egg whites, bull's blood, and gelatin have all been used as fining agents to remove suspended particles from wine before bottling. Egg whites are still commonly used.
Isinglass
A fining agent comprising protein from fresh-water fish.
Italy
See my Italian wine guide.
bentoniteAn absorbent aluminum silicate clay formed from volcanic ash used as a fining agent to clarify wine.
Albumin / Albumen: A water soluble animal protein found in egg whites and used as a fining agent. Albumin is colloidal, with a positive charge, that attracts negative charged tannins while removing fewer phenols and fruit character than gelatin.
A powdery clay found in Wyoming and Germany that is used as a fining agent to clarify wine.
Body
The consistency or density of a wine in the mouth.
Botrytis cinerea/Noble rot
A fungus that causes results in shriveled, concentrated grapes.
Proteins and yeast cells are adsorbed on fining agents such as bentonite (a type of clay formed mainly of montmorillonite) or gelatin. Chemical reactions occurring with tannins and gelatin may be followed by adsorption of suspended compounds.
Egg whites and isinglass are fining agents that remove tannins. Bentonite removes protein.', '', 250)"; onMouseout="hideddrivetip()"fined with Bentonite: Neutral, powdered clay that binds with proteins and settles out of the wine, ...
Fining agents (finings) include such things as clay, boiled animal bits, fish swim bladders, sea weed, sea shells, blood, egg white, milk, . I've no idea what made them try such things! ...
Fining - this is done by adding a fining agent to the wine which causes the lees to fall to the bottom from where they can be racked off. The main fining agent for white wine is a clay called Bentonite.
Isinglass is a fining agent composed of fresh-water fish protein. Ycch, but you'll never know. I don't that I have ever consumed an Italian wine that touched this product.
There are also additives, besides yeast and fining agents, that can be used to "doctor" wines. The most common are acids such as citric, tartaric or tannic, used to adjust the balance of wine.
Casein
Milk protein sometimes used as a fining agent. It is useful for removing any browning that may have occurred.
Cassis
French for blackcurrant, often used in wine descriptions to describe ripe berry flavours and aromas.
Clarify
Wines are clarified using either fining or filtering. Fining agents such as egg whites attract any unwanted particles, which either settle at the bottom or float along the top of the wine where they are removed or filtered.
Fining
Milk, egg whites, gelatin and/or clay are among a wide range of 'fining agents' that can be used in tiny quantities in this winemaking process that clarifies the colour of a wine and reduces tannins and phenolic characters.
fining, clarification technique involving adding a fining agent (such as egg whites or bentonite) which attracts solids to fall to the bottom of a container.
A process used to remove suspended solids from a wine in order to make it 'clear'. Fining agents include dried blood, casein, clay and egg whites. As you can guess, some of these substances can cause problems for vegetarian or vegan wine drinkers.
This is usually done by adding egg whites or another fining agent (like bentonite) that using ionic bonding to attract the solids and drop them out of the wine. This technique removes the protein haze that sometimes forms.
Coming from the bladder of certain fresh-water fish, in particular from the sturgeon. This whitish, jelly-like, translucent substance is used as fining agent for wine and beers.
Floral :
Wine with an aroma of accacia flowers, violets, jasmin...
Fining: A method of clarifying wine by adding a coagulant (such as egg whites) to the top of the wine and allowing it to settle to the bottom, carrying suspended particles with it. In general, a fining agent is allowed to fall through the wine, ...
Bentonite - Fine clay containing a volcanic ash derivative called montromillonite, a hydrated silicate of magnesium that activates a precipitation in wine when used as a fining agent.
 See also: Fining, Wine, Grape, Fermentation, Acid
  
|
RSS
